Mexican Polenta Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup cornmeal
• 2 cups water
• 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 1 tablespoon half-and-half cream
• 1/2 cup salsa
• 1/2 small seeded finely chopped jalapeno pepper (optional)
• 1 (15 ounce) can beans (kidney, pinto, black, or chili)
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips

Recipe

• 1 heat oven to 375.
• 2 mix cornmeal, water, chicken broth and salt in medium saucepan. heat to boiling, stirring constantly, over medium-high heat.
• 3 reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). remove from heat; let stand 5 minutes.
• 4 stir in egg and half-n-half.
• 5 spread cornmeal mixture into buttered 9" pie plate. (*i find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) bake uncovered 15 minutes.
• 6 meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
• 7 when cornmeal crust is done, spread bean mixture over evenly.
• 8 sprinkle with cheese and tortilla chips.
• 9 bake uncovered 20 minutes.
• 10 let stand a few minutes before slicing.
• 11 top individual servings with sour cream.